Dum Aloo Kashmiri
Dum Aloo Kashmiri is a traditional Mughlai Cuisine dish that hails from the beautiful region of Kashmir. This rich and aromatic potato curry is a perfect blend of spices and flavors, making it a popular choice for special occasions and gatherings.
Ingredients
- 500g baby potatoes, boiled and peeled
- 1 cup yogurt
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1/2 cup cashew nuts, soaked and ground to a paste
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp fennel powder
- 1/2 tsp dry ginger powder
- 1/4 tsp asafoetida
- 1/4 cup ghee
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Prick the boiled potatoes with a fork and marinate them in yogurt for 30 minutes.
- Heat ghee in a pan and add the chopped onions. Sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Now, add the tomato puree, cashew paste, and all the dry spices. Cook until the ghee separates from the masala.
- Add the marinated potatoes along with the yogurt. Mix well and cook for 5 minutes.
- Pour in 1 cup of water, cover the pan, and let it simmer on low heat for 15-20 minutes.
- Garnish with fresh coriander leaves and serve hot with naan or rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 15g
Supplies
Deep pan Fork Blender
Tools
Potato peeler Serving bowls Spatula
Serving suggestions
Serving suggestions: Dum Aloo Kashmiri pairs well with naan, rice, or roti.
Tips & tricks
Tips: Adjust the spice levels according to your preference for a milder or spicier version of the dish.
Cost
$10